250g broccoli stems, blanched and drained
150g fine green beans, blanched and drained
125g mangetout, blanched and drained
125g sugar snap peas, blanched and drained
150g asparagus (optional), blanched and drained
6 heads pak choi, blanched and drained
2 Tbsp (30ml) soy sauce
1 Tbsp (15ml) sesame oil
1 cucumber, julienned, for serving
2 tsp (10ml) toasted black and white sesame seeds, for serving
1 egg yolk
A few sprigs basil
1 handful fresh coriander
2 Tbsp (30ml) apple cider vinegar
3cm knob ginger
½ Tbsp (8ml) brown sugar
1 cup (250ml) sunflower oil
1 pinch salt
Toss vegetables in soy sauce and sesame oil. Set aside.
Place herb mayo ingredients, except oil, in a food processor and blitz until smooth.
With the motor running, slowly add oil in a thin stream until mixture emulsifies and thickens.
Season and set aside.
Arrange cucumber in nests and spoon herb mayo into the centre of each one.
Arrange vegetables around nests and scatter with sesame seeds just before serving.